Vietnamese Sticky Rice Bánh Chưng Recipe – Easy Savory Pork & Mung Bean

Let me paint you a picture: the aroma of sticky rice mingling with peppery pork and earthy mung beans drifting across my kitchen, instantly conjuring up childhood Tet celebrations and the gentle hum of family laughter. That first bite—warm, tender, and utterly fragrant—was like being wrapped in a quilt of nostalgia, comfort, and tradition. The glossy green of banana leaves, the sticky rice glistening beneath, and the savory filling tucked inside? Honestly, it’s the kind of moment where you pause, close your eyes, and just savor every second because you know you’ve stumbled on something truly special.

I’ll never forget the first time I helped my grandma prepare bánh chưng. I was knee-high to a grasshopper, barely able to wrap banana leaves around the big, square bundles (they always came out a little lopsided, but she’d just chuckle and fix them). We’d make dozens—enough for the whole family, neighbors, and whoever happened to drop by. It was a ritual: laughter, stories, and a little bit of chaos in the kitchen.

And let’s face it, folks couldn’t resist sneaking pieces right off the cooling rack. The chewy rice, the salty pork, the creamy mung bean center—it’s dangerously easy to eat, and the kind of snack that brings a hush over the room because everyone’s just too busy enjoying it. If you’re searching for a recipe that brings pure, nostalgic comfort and a little bit of Vietnamese tradition to your table, this Vietnamese sticky rice bánh chưng with pork and mung bean will absolutely brighten up your next potluck, family brunch, or even your Pinterest board. (You’re going to want to bookmark this one!)

I’ve tested this recipe more times than I can count, in the name of research, of course. It’s now a staple for family gatherings and gifting, the kind of dish that just feels like a warm hug. Trust me—once you’ve tasted it, you’ll wonder why you didn’t make bánh chưng years ago.

Why You’ll Love This Vietnamese Sticky Rice Bánh Chưng Recipe

After years of rolling, wrapping, and savoring bánh chưng, I can tell you there’s just nothing like it. This recipe is tried-and-true, family-approved, and packed with flavor, and here’s why you’ll keep coming back for more:

• Quick & Easy: While traditional bánh chưng takes hours, this streamlined version comes together in under 2 hours (perfect for busy cooks or last-minute cravings).
• Simple Ingredients: No need for specialty stores—sticky rice, pork, mung beans, and banana leaves are all you need. (You might already have them tucked away!)
• Perfect for Celebrations: Whether it’s Tet, Lunar New Year, or just a rainy weekend, bánh chưng is a showstopper for brunches, potlucks, and cozy dinners with friends.
• Crowd-Pleaser: Kids, adults, and everyone in between rave about the chewy texture and savory filling. It disappears fast at any gathering!
• Unbelievably Delicious: The contrast of sticky rice, savory pork, and creamy mung beans is pure comfort food, but with a distinctly Vietnamese twist.

What sets this bánh chưng recipe apart? Instead of long overnight soaks and elaborate folding, I’ve simplified the steps and tweaked the seasonings for balanced, robust flavor. By marinating the pork and using pre-cooked mung beans, you get that classic rich taste without hours in the kitchen. (Blending the mung beans until silky smooth is my secret trick for that ultra-creamy filling!)

This isn’t just another sticky rice cake—it’s a recipe that feels like home. It’s comfort food made easier, healthier, and just as soul-soothing as the ones grandma made. Perfect for impressing guests (without breaking a sweat) and turning any meal into a memory. Honestly, I close my eyes after the first bite every time.

What Ingredients You Will Need

This Vietnamese sticky rice bánh chưng recipe uses simple, wholesome ingredients to deliver bold flavor and satisfying texture (without any fuss). Most are pantry staples, and a few can be swapped if needed—making this recipe super flexible for any home cook!

• For the Rice Layer:
  • 2 cups (400g) glutinous rice (sticky rice)—soaked for at least 4 hours or overnight
  • 1/2 teaspoon salt (for seasoning the rice)
• For the Filling:
  • 1 cup (200g) mung beans, split and hulled—soaked for 2 hours, drained, and cooked until soft
  • 1/2 teaspoon salt (for mung beans)
  • 1/2 teaspoon black pepper (freshly ground, more to taste)
  • 8 oz (225g) pork belly, cut into 1/2-inch cubes (boneless shoulder works too)
  • 1 teaspoon fish sauce (adds umami, use soy sauce if allergic)
  • 1 teaspoon light soy sauce (for extra depth, optional)
  • 2 cloves garlic, minced
  • 1 small shallot, finely diced
• For Wrapping:
  • 8-10 large banana leaves (thawed if frozen, washed and wiped dry)
  • Kitchen string or butcher’s twine (for tying up the parcels)
• Optional Garnish & Dipping:
  • Scallion oil (sliced green onions sautéed in oil)
  • Vietnamese pickled vegetables (like daikon and carrot)
  • Chili sauce or soy sauce (for dipping)

If you’re gluten-free, rest easy—glutinous rice is naturally gluten-free! You can swap pork for chicken or tofu if you prefer a lighter version. For vegan bánh chưng, use mushrooms and omit fish sauce (a dash of soy sauce works wonders). I always look for fresh, green banana leaves at my local Asian market, but frozen leaves are perfectly fine. For the best texture, I recommend using small, split mung beans (I love the “Three Ladies” brand for rice and beans).

In summer, fresh banana leaves have that bright green color and subtle sweetness. In winter, frozen leaves work just fine (just be gentle when thawing—they tear easily). If you want to amp up the flavor, add a pinch of five-spice powder to your pork marinade. Easy subs, easy shopping!

Equipment Needed

• Large mixing bowls – for soaking rice and mung beans (I use basic stainless steel bowls; plastic works too).
• Medium saucepan – for boiling mung beans until tender.
• Rice cooker or steamer – for cooking the filled parcels (I’ve used both, and honestly, a big stockpot with a rack works in a pinch).
• Sharp knife – for trimming banana leaves and slicing pork (keep it honed for clean cuts).
• Cutting board – wooden ones are my favorite, but plastic cleans up easily.
• Kitchen string or butcher’s twine – for tying up the bánh chưng parcels securely.
• Measuring cups and spoons – accuracy really helps here, especially with the rice-to-filling ratio.
• Clean kitchen towels – for wiping banana leaves and handling hot parcels.

If you don’t have a traditional steamer, don’t worry—a large pot with a rack or even a pasta insert works fine. Banana leaves can be trimmed with kitchen scissors if you don’t have a sharp knife. For budget-friendly supplies, I get my twine and bowls at the dollar store. One tip: soak your string in water before tying to keep it from burning or sticking during cooking. If you have a bamboo steamer, it adds a little extra authenticity, but it’s not essential. Just keep things clean and organized, and you’re good to go!

Preparation Method

1. Soak and Prepare the Rice:
   Rinse 2 cups (400g) glutinous rice until water runs clear. Soak in cold water for at least 4 hours (or overnight for best results). Drain and toss with 1/2 teaspoon salt. The grains should feel slightly sticky but not mushy.
2. Cook the Mung Beans:
   Rinse 1 cup (200g) split mung beans, soak for 2 hours. Drain and boil in water for 20-25 minutes, until soft and crumbly. Drain well. Mash or blend for a creamy texture (I use a potato masher, but a food processor makes it extra smooth). Add 1/2 teaspoon salt and 1/2 teaspoon black pepper.
3. Marinate the Pork:
   Cut 8 oz (225g) pork belly into small cubes. Mix with 1 teaspoon fish sauce, 1 teaspoon light soy sauce, minced garlic, and diced shallot. Let marinate for 20 minutes. The pork should smell fragrant and slightly salty.
4. Prepare Banana Leaves:
   Thaw frozen leaves if needed. Wipe clean with a damp towel. Trim edges and cut into squares about 10×10 inches (25×25 cm). If leaves feel stiff, quickly steam or blanch for 1 minute—they’ll become pliable and easier to fold.
5. Assemble the Parcels:
   Lay two banana leaf squares, overlapping for sturdiness. Spoon a thin layer of sticky rice (about 1/4 cup) in the center, flatten slightly. Add 2 tablespoons mashed mung bean, spread gently. Place a few pork cubes in the middle. Top with another 1/4 cup rice, covering the filling completely.
6. Wrap and Tie:
   Fold leaves around the filling, forming a square parcel. Tuck edges underneath. Tie securely with kitchen string (I use two lengths crisscrossed for stability). Parcels should be tight, but not bursting—if they’re too loose, the filling may leak.
7. Steam or Boil:
   Place parcels seam-side down in your steamer or large pot with a rack. Add water to come halfway up the sides. Cover and steam for 90 minutes, checking water level every 30 minutes. Parcels should smell heavenly, and the leaves will deepen in color.
8. Cool and Serve:
   Let bánh chưng cool for 30 minutes before slicing. The rice should be firm, the filling creamy, and the pork tender. Slice into squares and serve warm or at room temperature.

Troubleshooting: If your parcels come apart, don’t worry—re-wrap and tie tighter next time. If the rice seems undercooked, steam for another 15 minutes. If using a stockpot, keep the water hot but not boiling vigorously (gentle simmer is best). For perfect results, I always check the texture at the 60-minute mark and adjust as needed. Efficiency tip: prep rice, beans, and pork the night before, then assemble quickly in the morning!

Cooking Tips & Techniques

• Banana Leaf Wrapping: Don’t stress if your parcels aren’t perfect squares (mine rarely are!). Overlap two leaves for sturdier wrapping, and trim any ripped edges.
• Rice Texture: Soaking overnight is key for chewy, sticky rice. If you forget, add an extra 10 minutes to your steaming time.
• Mung Bean Filling: The smoother the better! I once tried skipping the mashing step—not a good idea. Lumpy beans make slicing messy.
• Pork Marinating: Marinate at least 20 minutes for depth of flavor. If you’re in a hurry, toss in a splash of extra fish sauce while assembling.
• Timing: Multitask by soaking rice and beans while prepping pork. If you have helpers, set up an assembly line—it’s way more fun and faster!
• String Soaking: Wet kitchen string before tying to prevent scorching or sticking. Learned this after a few burnt strings!
• Steaming Consistency: Keep water at a gentle simmer, not a rolling boil. Too hot, and the parcels can burst.
• Failures & Fixes: I’ve had parcels leak because I tied them too loosely—just double up the string next time. If your rice is soggy, the steam was too wet; try using less water.
• Flavor Tweaks: Add a pinch of five-spice powder to the pork for a festive kick, or a dash of turmeric for golden rice.
• Cutting & Serving: Let the bánh chưng cool before slicing—the rice sets and makes for cleaner cuts.

Consistency is everything with bánh chưng. Following these little tips (most learned the hard way!) will help you get that perfect, chewy texture and robust flavor every time. Don’t be afraid to experiment and tweak based on your kitchen setup—just have fun with it!

Variations & Adaptations

• Vegetarian/Vegan Bánh Chưng: Swap out pork for sautéed mushrooms or diced tofu. Use soy sauce instead of fish sauce. I like adding caramelized onions for a richer taste!
• Low-Carb or Lighter Version: Use less sticky rice and more mung beans (or sub in cauliflower “rice” for part of the rice layer). Chicken breast works too for a leaner protein.
• Festive Flavors: Add a sprinkle of five-spice powder to the pork, or finely chopped scallions to the rice. For Tet, some families add salted egg yolk or Chinese sausage for extra richness.
• Cooking Methods: Try baking the parcels in a covered casserole at 350°F (175°C) for 1 hour if you don’t have a steamer. It’s not traditional, but it works in a pinch!
• Allergen Substitutions: If you’re allergic to soy, use coconut aminos. For banana leaf allergies, use parchment paper (won’t have the same aroma but keeps things tidy).
• Personal Twist: I once added diced roasted chestnuts to the filling—surprisingly delicious and a hit with my picky cousin!

Feel free to mix and match fillings and seasonings based on what’s in your pantry or who’s coming to dinner. Bánh chưng is all about making it your own!

Serving & Storage Suggestions

Bánh chưng is best served warm or at room temperature, sliced into neat squares or wedges. Arrange on a platter lined with fresh banana leaves (looks beautiful on Pinterest, honestly), and garnish with scallion oil or pickled veggies for extra flair.

Pair with Vietnamese pickled vegetables, a splash of chili sauce, or even a cup of jasmine tea for balance. For a heartier meal, serve alongside grilled meats or a light cucumber salad.

To store: Wrap cooled bánh chưng tightly in plastic wrap or foil. Refrigerate for up to 5 days, or freeze for 1-2 months. Reheat by steaming for 15 minutes, or microwave in 30-second bursts (cover with a damp paper towel for moisture).

Over time, the flavors meld and deepen, making leftovers even tastier. If you’re gifting bánh chưng, tie with a ribbon and include reheating instructions—it’s a thoughtful touch and keeps the rice fresh.

Nutritional Information & Benefits

Each square (about 120g) of bánh chưng contains roughly:

• Calories: 220
• Protein: 9g
• Carbohydrates: 38g
• Fat: 5g

Sticky rice provides lasting energy and is naturally gluten-free. Mung beans are packed with plant protein and fiber, which helps keep you full and satisfied. Pork belly adds richness and flavor, but you can lighten things up with lean cuts or tofu.

Potential allergens include soy and fish sauce (easy to substitute). This dish is perfect for gluten-free diets, and can be adapted for vegans and vegetarians. Personally, I love how bánh chưng feels nourishing and wholesome—great for family meals or as a post-workout snack.

Conclusion

Vietnamese sticky rice bánh chưng with pork and mung bean isn’t just a recipe—it’s a celebration, a comfort food, and a slice of family history all wrapped up in glossy banana leaves. It’s easy enough for weeknights, special enough for Tet, and honestly, always a hit at gatherings.

Don’t be afraid to tweak the fillings or wrapping style to suit your own tastes or traditions. That’s the beauty of bánh chưng—it’s as flexible as it is flavorful. I love this recipe because it brings my family together, sparks conversation, and fills the house with the best smells imaginable.

If you try this recipe, let me know in the comments—share your adaptations, tips, or family stories! Bookmark it for your next celebration and spread a little Vietnamese comfort wherever you go. You’re going to love every sticky, savory bite!

Frequently Asked Questions

How do I keep the banana leaves from tearing when wrapping bánh chưng?

Steam or blanch the leaves for 1 minute to soften them, then wipe dry before wrapping. Gentle handling and overlapping two leaves helps prevent rips.

Can I make bánh chưng without pork?

Absolutely! Substitute with sautéed mushrooms, tofu, or even diced chicken breast for a lighter or vegetarian version. Adjust seasonings to taste.

What’s the best way to reheat leftover bánh chưng?

Steam for 15 minutes or microwave covered with a damp towel in 30-second intervals until warm. This keeps the rice soft and sticky.

Do I have to soak the sticky rice overnight?

Overnight soaking gives the best texture, but if you’re short on time, soak for at least 4 hours and add 10 minutes to your steaming time.

How long does homemade bánh chưng last?

In the fridge, bánh chưng stays fresh for up to 5 days. You can freeze it for 1-2 months—just wrap tightly and reheat before serving.

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